Vegetable
Fine Frond
Fennel fine frond is a prepared form of the frond, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Even thickness matters more than elaborate marinades for consistent doneness.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 19.3 mg
- Salt 0.05 g
- Total Carbohydrate 7.18 g
- Dietary Fibre 3.07 g
- Total Sugars 2.87 g
- Complex / starch 1.94 g
- Protein 2.05 g
- Water 87.3 g
- Energy 31.6 kcal
- Water 87.3 g
- Carbohydrates 7.18 g
- Protein 2.05 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Omega-3 0.01 g
- Vitamins 81.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.69 mg
- Vitamin B5 — Pantothenic Acid 0.34 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 33.5 µg
- Vitamin C 2 mg
- Vitamin E 0.44 mg
- Vitamin K 27.2 µg
- Minerals 301 mg
- Major Minerals 299 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.69 · vitamin-b5-pantothenic-acid: 0.34 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 33.5 · vitamin-e: 0.44 · vitamin-k: 27.2 ·
Minerals
Seaweed fronds are mineral- and fibre-rich with species-dependent iodine.
History
Cooks bought prepped forms of fennel for speed while markets still sold whole produce, including named fine frond portions.
Cooks bought prepped forms of fennel for speed while markets still sold whole produce, including named fine frond portions.
Cold storage and transport made fennel a year-round kitchen staple in many regions, including named fine frond portions.